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Post by Gord on Dec 7, 2009 12:37:57 GMT -5
I have a bad habit of trying to make bread. I try often enough that it has become a bit of an issue. Now if my bread actually looked like bread, it wouldn't be such an issue, but since it usually comes out of the oven with all the aplomb of a banana loaf, I'm not sure what I'm doing wrong.
I long for the day whren I pull a loaf out of the oven with a nice tall rounded top, you know where it puffs out over the tin and looks like bread.
My routine:
Start yeast.
Mix ingredients as recipe says.
Place on woodstove to rise.
Punch down.
Place on woodstove to rise.
Bake.
Cry.
Eat.
What am I doing wrong? Last loaf looked hopeful, but crashed someplace between the woodstove and oven after the second rise. At least it tastes good, but I'd really like to get that big, rounded loaf look.
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Post by roxanna on Dec 7, 2009 13:01:36 GMT -5
i'm not a bread baker, but three things come to mind: 1) yeast is fresh? 2) the woodstove might be too warm for the rising. 3) might the dough be rising too high (beyond the yeast's capacity) so that it falls once it's in the oven for baking?
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debio
Elementary School
Posts: 50
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Post by debio on Dec 7, 2009 15:16:49 GMT -5
its been a while since I made bread, too. I used to let it rise in the bowl. Punch it down, form into a loaf, put into a pan. Let it rise the second time, when it gets nice and big.... bake. I think you should avoid a real warm area. Warm, but not woodstove warm. At least not the woodstoves I've ever had.
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Post by regality on Dec 7, 2009 16:19:45 GMT -5
I agree with the above comments that the dough is getting too hot during the rise. I have a bread proof function on my oven that is set at 100 degrees.
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madmom
Brand New Baby
Posts: 8
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Post by madmom on Dec 7, 2009 17:31:58 GMT -5
Regality, glad to see you. I agree, that this will take some getting used to, but it's a lot friendlier than the old site.
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debio
Elementary School
Posts: 50
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Post by debio on Dec 7, 2009 17:50:35 GMT -5
Madmom! I loved reading the cooks site. Glad to see you here... Welcome!
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Post by Gord on Dec 7, 2009 17:57:18 GMT -5
OK so this Saturday's batch will go for the second rise right in the oven at the lowest setting. How do you pre-heat the oven to bake it?
(That has to rank up there with eth dumbest questions I've ever asked)
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Post by regality on Dec 7, 2009 18:25:48 GMT -5
OK so this Saturday's batch will go for the second rise right in the oven at the lowest setting. How do you pre-heat the oven to bake it? (That has to rank up there with eth dumbest questions I've ever asked) Ya just take the bread out whilst the oven is preheating. Won't hurt the dough a bit--well unless it takes your oven 1.5 hours to preheat. *L* |
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Post by regality on Dec 7, 2009 18:29:00 GMT -5
Okay, until now I've restrained myself from offering condolences on your "bread not rising", but dang I really have very little impulse control. Have you tried Viagra, dear? *running and ducking bricbats*
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Post by roxanna on Dec 7, 2009 22:13:33 GMT -5
where's Madmom? shouldn't she be dragging you off to the corner? lol!!
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roz
Brand New Baby
Posts: 2
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Post by roz on Dec 8, 2009 14:03:06 GMT -5
Check the date on your yeast.
Make sure you are using the correct flour.
Check the ambient temperature of your house. 72F or about 20C. A sunny spot helps in rising the dough. Go slowly with the rise. The flavor of the bread increases with a slow rise. Do not put it in your pre-heated oven! You might forget about it.
Cover your proofing bowl and when you proof in the pan with a floured tea towel or saran wrap.
Keep trying.
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